• 125g of egg whites
  • 2 whole eggs
  • 2 yolks
  • 415g of sugar
  • 35g of flour
  • 75g of ground almonds
  • roasted sliced almonds
  • 40g of water
  • 150 g of butter
  • coffee essence


  1. Pastry: Beat 125g of egg whites and 115g of sugar together to form a meringue. Gently incorporate 100g of sugar, 75g of ground almonds and 35g of flour. Pipe an oval shape onto baking paper. Bake at 160° for 35 minutes.
  2. Coffee buttercream: Put 200g of sugar and 40g of water in a pan and bring to the boil up to 117°. Beat 2 whole eggs and 2 yolks. Stir in the caramel until completely cooled. Add creamed butter and coffee essence to taste.
  3. Preparation: Layer two pastry discs and sculpt the edges so they’re identical. Pipe on buttercream and mask the edges. Cover with coffee flavoured icing and decorate the sides with roasted sliced almonds.


Recette fournie par

Didier Routier

Chef cuisinier

Restaurant la Sôle Meunière - Calais